Omar Mueller, owner of Freestone Artisan Cheese, places a sample of cheese on the counter for customers on Thursday, April 2, 2015 in Sebastopol, Calif.

Omar Mueller, owner of Freestone Artisan Cheese, places a sample of cheese on the counter for customers on Thursday, April 2, 2015 in Sebastopol, Calif.

Photo: Russell Yip / The Chronicle

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Omar Mueller, owner of Freestone Artisan Cheese, helps select some cheeses for a customer on Thursday, April 2, 2015 in Sebastopol, Calif.

Omar Mueller, owner of Freestone Artisan Cheese, helps select some cheeses for a customer on Thursday, April 2, 2015 in Sebastopol, Calif.

Photo: Russell Yip / The Chronicle

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Don DeBernardi cuts curds while making cheese on Thursday, April 2, 2015 in Petaluma, Calif. DeBernardi makes small batches of cheese at his dairy farm, Two Rock Valley Goat Cheese.

Don DeBernardi cuts curds while making cheese on Thursday, April 2, 2015 in Petaluma, Calif. DeBernardi makes small batches of cheese at his dairy farm, Two Rock Valley Goat Cheese.

Photo: Russell Yip / The Chronicle

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A playful sign, seen on Thursday, April 2, 2015 in Petaluma, Calif., was recently erected Two Rock Valley Goat Cheese.

A playful sign, seen on Thursday, April 2, 2015 in Petaluma, Calif., was recently erected Two Rock Valley Goat Cheese.

Photo: Russell Yip / The Chronicle

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Don DeBernardi collects curds while making cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Don DeBernardi collects curds while making cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Photo: Russell Yip / The Chronicle

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Don DeBernardi stirs curds while making cheese on Thursday, April 2, 2015 in Petaluma, Calif. DeBernardi makes small batches of cheese at his dairy farm, Two Rock Valley Goat Cheese.

Don DeBernardi stirs curds while making cheese on Thursday, April 2, 2015 in Petaluma, Calif. DeBernardi makes small batches of cheese at his dairy farm, Two Rock Valley Goat Cheese.

Photo: Russell Yip / The Chronicle

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A 40-pound weight will rest on top of curds overnight to make cheese on Thursday, April 2, 2015 in Petaluma, Calif.

A 40-pound weight will rest on top of curds overnight to make cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Photo: Russell Yip / The Chronicle

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Bonnie DeBernardi stands amongst her goats at Two Rock Valley Goat Cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Bonnie DeBernardi stands amongst her goats at Two Rock Valley Goat Cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Photo: Russell Yip / The Chronicle

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Milking equipment is seen at Two Rock Valley Goat Cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Milking equipment is seen at Two Rock Valley Goat Cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Photo: Russell Yip / The Chronicle

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A young goat nibbles on a rope at Two Rock Valley Goat Cheese on Thursday, April 2, 2015 in Petaluma, Calif.

A young goat nibbles on a rope at Two Rock Valley Goat Cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Photo: Russell Yip / The Chronicle

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Don DeBernardi cuts curds while making cheese on Thursday, April 2, 2015 in Petaluma, Calif. DeBernardi makes small batches of cheese at his dairy farm, Two Rock Valley Goat Cheese.

Don DeBernardi cuts curds while making cheese on Thursday, April 2, 2015 in Petaluma, Calif. DeBernardi makes small batches of cheese at his dairy farm, Two Rock Valley Goat Cheese.

Photo: Russell Yip / The Chronicle

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Don DeBernardi shows a visitor aged wheels of cheese stored in a climate controlled room at Two Rock Valley Goat Cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Don DeBernardi shows a visitor aged wheels of cheese stored in a climate controlled room at Two Rock Valley Goat Cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Photo: Russell Yip / The Chronicle

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Dairyman Don DeBernardi holds a wheel of cheese that has been aging for over a year at Two Rock Valley Goat Cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Dairyman Don DeBernardi holds a wheel of cheese that has been aging for over a year at Two Rock Valley Goat Cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Photo: Russell Yip / The Chronicle

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Bonnie DeBernardi checks on one of her goats at Two Rock Valley Goat Cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Bonnie DeBernardi checks on one of her goats at Two Rock Valley Goat Cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Photo: Russell Yip / The Chronicle

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A goat at Two Rock Valley Goat Cheese tries to get the attention of a visitor on Thursday, April 2, 2015 in Petaluma, Calif.

A goat at Two Rock Valley Goat Cheese tries to get the attention of a visitor on Thursday, April 2, 2015 in Petaluma, Calif.

Photo: Russell Yip / The Chronicle

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Bonnie DeBernardi ties a rope as her goats clamor for her attention at Two Rock Valley Goat Cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Bonnie DeBernardi ties a rope as her goats clamor for her attention at Two Rock Valley Goat Cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Photo: Russell Yip / The Chronicle

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Curds sit in a mold at Two Rock Valley Goat Cheese on Thursday, April 2, 2015 in Petaluma, Calif. A weight will rest on top of the curds to drain whey and form a wheel of cheese.

Curds sit in a mold at Two Rock Valley Goat Cheese on Thursday, April 2, 2015 in Petaluma, Calif. A weight will rest on top of the curds to drain whey and form a wheel of cheese.

Photo: Russell Yip / The Chronicle

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Don DeBernardi steps back into his cheese making room after setting up a whey collection system on Thursday, April 2, 2015 in Petaluma, Calif. The whey will be eaten by cows at a nearby farm.

Don DeBernardi steps back into his cheese making room after setting up a whey collection system on Thursday, April 2, 2015 in Petaluma, Calif. The whey will be eaten by cows at a nearby farm.

Photo: Russell Yip / The Chronicle

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Don DeBernardi collects curds while making cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Don DeBernardi collects curds while making cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Photo: Russell Yip / The Chronicle

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Don DeBernardi collects curds while making cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Don DeBernardi collects curds while making cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Photo: Russell Yip / The Chronicle

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Don DeBernardi collects curds while making cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Don DeBernardi collects curds while making cheese on Thursday, April 2, 2015 in Petaluma, Calif.

Photo: Russell Yip / The Chronicle

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A metal goat artwork is seen outside of Freestone Artisan Cheese on Thursday, April 2, 2015 in Sebastopol, Calif.

A metal goat artwork is seen outside of Freestone Artisan Cheese on Thursday, April 2, 2015 in Sebastopol, Calif.

Photo: Russell Yip / The Chronicle

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Omar Mueller, owner of Freestone Artisan Cheese, gives a sample of cheese to customer Julie Davis of Sebastopol on Thursday, April 2, 2015 in Sebastopol, Calif.

Omar Mueller, owner of Freestone Artisan Cheese, gives a sample of cheese to customer Julie Davis of Sebastopol on Thursday, April 2, 2015 in Sebastopol, Calif.

Photo: Russell Yip / The Chronicle

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Farmstead dairies on the Petaluma cheese trail

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Visiting farmstead dairies

Many breeds of sheep and goats give birth in spring, so this is a great time to visit Petaluma-area dairies for a peek at the baby animals. Here’s a selection of newer farmstead dairies that offer tours, usually with a tasting afterward. Call for an appointment.

The California Cheese Trail has a map and app with many more creameries in the area that offer tours. For example, Redwood Hill Farm in Sebastopol will host tours on May 9 and 10 and June 6 and 7. http://cheesetrail.org

Tomales Farmstead Creamery. Open since 2013, this Animal Welfare Approved dairy won a 2015 Good Food Award for Atika, an aged sheep-and-goat milk cheese. Tours offered on first Sunday of each month from 1 to 3 p.m. by reservation ($20/$10 per person). The farm also hosts dinners with farm products. tours@tolumafarms.comhttp://www.tolumafarms.com

Two Rock Valley Goat Cheese. Don DeBernardi, whose Swiss-Italian relatives still make cheese in the Alps, makes Parmesan-style aged goat cheese and other Italian-style cheeses with milk from the goats that his wife, Bonnie, raises. (707) 762-6182. dondeber@yahoo.com

Where to find farmstead dairy products

More established local farmstead creameries like Bellwether Farms, Point Reyes Farmstead or Nicasio Valley Cheese Co. have wider distribution than the newer brands.

If you’re in cheese country, Freestone Artisan Cheese is a great place to taste and buy local dairy products. Open Thursday-Monday. 380 Bohemian Hwy., Freestone. www.freestoneartisan.com

Look for Haverton Hill Creamery products at many local Whole Foods and specialty grocery stores listed at www.havertonhill.com